4. Working with one at a time, pound each chicken-breast half between two pieces of plastic wrap to a thickness of about ½ inch. Dip first in the egg mixture, then in the popcorn mixture to coat well. Discard the wet and dry coating mixtures.

5. Heat the oil in a large, ovenproof skillet over medium-high heat. Working in batches as needed, cook the coated chicken-breast halves for about three minutes, undisturbed, on each side. Place all of the chicken-breast halves in the skillet, then transfer to the oven and cook (uncovered) for 15 minutes or until the chicken is just cooked through.

6. Let the chicken rest for five minutes while you make the sauce: Whisk together the peanut butter, honey, soy sauce, lime juice and hot pepper sauce in a liquid measuring cup to form an emulsified, thick sauce.

7. Cut each chicken-breast half crosswise into thick slices, if desired, and serve with the sauce.